Recipe: Free-form fruit tart
- 1 pound flaky dough, homemade or store-bought
- 2 pounds of fruit, such as apples, pears, plums, or berries
- 4 tablespoons unsalted butter (leftover from making dough)
- 4 tablespoons granulated sugar
- Optional: ground cinnamon or other spices, lemon or orange zest, chopped chocolate, or anything else that you might think of.
- 1 egg, beaten well
1. Preheat the oven to 425 F. Roll the dough into a 1/8-inch-thick circular shape and place onto a baking sheet. The dough will overhang the sheet until fully assembled.
2. Prepare the fruit of choice, and arrange over the center 10-11 inches of the dough (See Bianca's flaky dough recipe).
3. Melt the butter and brush over the fruit (For apples, pears, plums, peaches and berries, click here).
4. Sprinkle 3 tablespoons sugar evenly over the fruit. (Sprinkle any optional ingredients over all.)
5. Fold the excess edges of dough over the outer edge of the fruit, allowing the dough to pleat softly as you go around. Brush the exposed surface of the dough with the beaten egg and sprinkle the remaining tablespoon of sugar over the dough. Place in oven and bake approximately 20-30 minutes, until golden brown. (Using a metal spatula, lift edge of dough and check underneath for doneness. The entire bottom of the dough should be browned.)
6. Let cool a little on baking sheet. Cut into wedges and serve. A little whipped cream wouldn’t hurt.
* You can really make any size tarts you want by cutting the dough in half or quarters and rolling to 1/8-inch-thick circular shapes. It doesn’t matter if it’s a perfect circle or not —remember it's “free-form”!
For one 10- to 11-inch round tart*